For the tagliatelle

  • 650g chicken breast fillets
  • 1 tbsp olive oil
  • 600g sweet potato tagliatelle

For the pesto

  • 2 tbsp extra virgin olive oil
  • 45g wild rocket, plus extra to serve
  • 28g basil
  • 2 cloves garlic, peeled and bashed
  • 2 tbsp grated parmesan, plus extra to serve
  • 1 tbsp pine nuts, toasted
  • ½ lemon, juiced


  1. 1

    Heat a griddle pan until smoking hot. Brush the chicken fillets with the olive oil, then cook in the griddle pan for 7-8 minutes on each side, or until charred and cooked through.

  2. 2

    Meanwhile, combine the ingredients for the pesto in a mini food processor, or with a mortar and pestle. Add 2 tbsp water to loosen.

  3. 3

    Cook the tagliatelle according to the instructions on the packet, then put in a large bowl. Slice the cooked chicken into diagonal slices, then toss well with the tagliatelle, pesto and reserved rocket. Divide between 4 bowls to serve, then garnish with the remaining parmesan.

Nutritional Details

Each serving provides
  • Energy 1851kj 442kcal 22%
  • Fat 14.8g 21%
  • Saturates 3.3g 17%
  • Sugars 8.4g 9%
  • Salt 0.53g 9%

% of the Reference Intakes

Typical values per 100g: Energy 595kj/142kcal

Each serving provides

29.9g carbohydrate 5.2g fibre 44.9g protein

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